Marmies Ever Changing Multi Bean Salad Recipes

BEST BEAN SALAD

Best Bean Salad image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories Salad Beans Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

MIXED BEAN SALAD

Mixed Bean Salad image

Making this colorful salad a day ahead gives it time to marinate. We love its flavorful tangy-sweet dressing.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 cup sugar
1/3 cup cider vinegar
1/3 cup canola oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (14-1/2 ounces) cut green beans, drained
3 celery ribs, sliced
1/2 medium green pepper, chopped
1/4 cup chopped onion

Steps:

In a small saucepan, combine the sugar, vinegar, oil, salt and pepper. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; cool slightly. , In a large salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 207 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 546mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 5g fiber), Protein 5g protein.

MARMIE'S EVER CHANGING MULTI BEAN SALAD

Marmie's Ever Changing Multi Bean Salad image

This is the perfect blend of Tangy/Sweetness, it is remarkably mild, not oily and is hugely versatile! Wonderful for picnics, lunches to go or just an added side at dinner. I do NOT like apple cider vinegar but in this recipe it is fabulous, especially for bean salad skeptics like me. I make it in a one gallon ice cream pail and store it in the fridge, when it begins to run out I add a can of what ever bean I have on hand and a few more red onions. I can do this until the 'brine' runs out. Then I just start all over again and always have it on hand. Fresh cooked beans have a nicer texture and are more cost efficient than canned but canned is yummy too, though do contain lots of sodium. So if you are on a sodium restricted diet, I would suggest cooking dry beans and fresh green and yellow beans for this recipe. Enjoy!

Provided by Marmies

Categories Beans

Time 20m

Yield 2 quarts, 20 serving(s)

Number Of Ingredients 13

Ingredients

1 (19 ounce) can red kidney beans (drained and rinsed)
1 (19 ounce) can beans, mixed ("Bean Medley" mine had Chick Peas, red Kidney beans, Romano Beans, and Black Eyed Peas (drained and )
1 (19 ounce) can chickpeas (drained and gently rinsed)
1 (14 ounce) can wax beans, no salt (yellow)
1 (14 ounce) can green beans (drained reserving liquid)
1 1/2 cups celery, chopped
1 small red onion, halved, peeled, then thinly sliced (If I use a stronger onion I soak it in 2 tsp sugar and 3/4 cups cold water for 15 min then drain it )
1/4 cup pimento pepper (optional)
liquid from green beans
1/2 cup vegetable oil, of good quality (Olive Oil tastes funny in this recipe)
1/2 cup apple cider vinegar
2/3 cup white sugar
1/4 cup rice vinegar, garlic flavor (or 1/4 rice vinegar and 1 clove garlic)

Steps:

Place all beans, onion, celery and pimento in a large plastic container with a lid.
Pour all liquids and sugar in a 2 quart jar with a lid.
Shake until sugar is dissolved.
Pour liquid over beans.
Cover with lid and put in fridge to chill over night or for several hours, gently mixing occasionally.
Serve with slotted spoon so as not to discard the brine unnecessarily if you plan to keep adding to the bean mixture.

Nutrition Facts : Calories 156.3, Fat 6, SaturatedFat 0.8, Sodium 89.9, Carbohydrate 22.4, Fiber 4.7, Sugar 7.3, Protein 4.5

MULTI-BEAN SALAD

Multi-Bean Salad image

Make and share this Multi-Bean Salad recipe from Food.com.

Provided by in OH

Categories Beans

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup vinegar (any combination of cider, wine, and balsamic)
3/4 cup olive oil
lots black pepper
3 dashes oregano, and (best fresh) or 3 dashes marjoram (best fresh)
1 teaspoon basil (best fresh)
3 crushed garlic cloves
1 tablespoon red wine
1/2 large lemon, juice and rind of
5 cups cooked beans (mix as many as possible, with lots of different colors and sizes, including garbanzo and very lightl)
1/2 cup chopped scallion
1/2 cup finely minced red onion
1/2 bunch fresh parsley, chopped
goat cheese
grape tomatoes or cherry tomatoes, halved
olive

Steps:

mix marinade.
mix salad.
pour marinade over salad.
chill several hours to 2 days (will just get tastier).
dress up with garnishes before serving.

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